Monday, October 23, 2017

Pumpkin Curry | Virtual Pumpkin Party

It’s been a rough week over here. Evan and I were just on vacation in Maui, celebrating our 3rd wedding anniversary. When we left Seattle, I was still wearing sandals, and when we got back a week later, from the sunniest, beachiest vacation, it was full on Seattle fall. All the rain. All the wind. All the chilly chill temps. Luckily that also means all the unbelievable fall colors (seriously I can hardly stand how beautiful the trees are right now), and all the fall treats… which brings us to the annual Virtual Pumpkin Party (the best fall food event!), hosted by Sara from Cake Over Steak... and this here curry situation!

I was already thinking of doing a coconut-pumpkin curry (which I know has been done and is fully not unique but yolo), but then I got a little tip while we were in Maui that sealed the deal. At an amazing food truck we went to almost every day (I got the ahi-loin fish tacos omg), Evan had the fish curry bowl, and they let us in on a recipe secret: a big part of the curry sauce base was CAULIFLOWER! Blitzed up in the food processor. It works perfect in this chicken + pumpkin curry, adding some heft and a good savory note to the otherwise kind of sweet flavors (lemongrass, kaffir lime leaves, pumpkin, coconut milk). And cauliflower is super good for you, vitamins, nutrients, yadda yadda etc. With the cauliflower, this is a hearty stew, rather than a thinner soup-like curry. The color of this curry made me think of the best ever Thai dish, Khao Soi (it's nothing like it but whatever), which inspired me to put pickled greens on top. I quick pickled some baby bok choi, and the sharp acidity is exactly what this dish needs. Plus peanuts for crunch, and fresh cilantro and red onions. This is pretty simple. I used powdered curry and ginger because lazy, and while there are a handful of ingredients, it comes together pretty quickly and could even work for a weeknight! Note: you should be able to find lemongrass and lime leaf with the fresh herbs (mine comes packaged next to the fresh refrigerated basil, thyme, etc), or in an Asian supermarket.

Notes: This makes a lot—good for a big group or leftovers. Serves at least 8. Start the rice (recipe at link but see below for notes) and pickled bok choi while the curry is simmering Both take about 30 min.

with the rice, and leave out the sweetener
and extra flavorings... not needed!)

quick pickled bok choi (recipe below)

peanuts

thinly sliced red onion

cilantro

sriracha

Heat a large, heavy-bottomed pot over medium heat, and add about a tablespoon of coconut oil. Add eggplant and mushrooms, and cook until tender but not super soft and squishy, about 5 minutes, sprinkle with salt and pepper. Remove from pot and set aside.

Add another tablespoon coconut oil, and add chicken, lemongrass, and lime leaves. Cook until chicken is just about cooked through, and add shallots, garlic and red onion and a pinch of salt. Cook a few more minutes, until the onions/garlic are cooked and fragrant, but be careful to not burn.

Stir in spices (curry through cumin) and cook another minute or so, until fragrant (again, being careful not to burn).

Add coconut milk, water, pumpkin, and cauliflower, and stir to combine. Bring to a boil, then turn down to simmer and remove the lemongrass and lime leaves.

Add back in eggplant and mushrooms, plus a squirt of sriracha and soy sauce, and chickpeas. Simmer for about 30 minutes to an hour. Stir in lime juice shortly before serving (and add more salt and pepper to taste).